Yummy Creamy Chicken, Quinoa & Broccoli Bake
A cozy, from-scratch casserole built on tender chicken, fluffy quinoa, and bright broccoli—all tied together with a simple homemade creamy sauce.
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Servings: 6
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Ingredients
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2 cups reduced-sodium chicken broth
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1 cup 2% milk
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1 teaspoon poultry seasoning
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1/2 cup flour
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2 cups water, divided
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1 cup uncooked quinoa, rinsed
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1 pound boneless skinless chicken breasts
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2 teaspoons seasoning (such as Emeril’s Essence or any general-purpose blend)
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1/4 cup shredded Gruyere cheese (any melting cheese works)
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3 cups fresh broccoli florets
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Preheat your oven to 400°F and generously grease a 9×13-inch baking dish.
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In a saucepan, heat 2 cups chicken broth and 1/2 cup milk until just starting to simmer.
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In a separate bowl, whisk together the remaining 1/2 cup milk, 1/2 cup flour, and 1 tsp poultry seasoning until smooth.
- Slowly pour this mixture into the simmering broth while whisking constantly. Cook until the sauce thickens and is creamy.
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In a large bowl, combine the cream sauce, 1 cup water, and rinsed quinoa.
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Pour the mixture into the prepared baking dish.
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Slice 1 lb chicken breasts thinly and lay them evenly over the quinoa mixture.
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Sprinkle the chicken with 2 tsp seasoning.
- Bake uncovered for 30 minutes.
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While the casserole bakes, bring a pot of water to a boil.
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Blanch 3 cups broccoli florets for 1 minute, until bright green.
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Drain and run the broccoli under cold water to stop cooking. Set aside.
- Finish Baking
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Take the casserole out of the oven and give it a stir. If it’s still too liquidy, bake uncovered for another 10–15 minutes.
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Stir in the broccoli and add up to 1 cup water if needed to loosen the mixture and make it creamy.
- Sprinkle 1/4 cup shredded Gruyere cheese on top and bake for 5 more minutes, until the cheese melts.